The Effects of Residual Blood of Carcasses on Poultry Technological Quality

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：luodf

【摘要】

：

The objective of this work is to show the effect of residual blood on the quality of chicken meat, work based on the hypothesis that increasing the concentratio

【作者】

：

Bourbab Mohamed Idaomar Mohame

【机构】

：

LaboratoryofBiologyandHealth

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2012年10期

【关键词】

：

MEAT QUALITY RESIDUAL BLOOD POULTRY MEAT Colour MEAT pHu Perfectly Bled (PS) Imp

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The objective of this work is to show the effect of residual blood on the quality of chicken meat, work based on the hypothesis that increasing the concentration of residual blood would explain the observed quality degradation by several authors. Lots of

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The Effects of Residual Blood of Carcasses on Poultry Technological Quality

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